0:00:02 > 0:00:06'People in hospital are already at their most vulnerable
0:00:06 > 0:00:10'without having to be subjected to unhealthy and unappetising food.'
0:00:10 > 0:00:12People just want good food.
0:00:13 > 0:00:19'I believe that good, nutritious food not only lifts the spirits of patients confined to hospital wards,
0:00:19 > 0:00:26'but it can be a medicine as well. Patients in our hospitals are not getting the food that they deserve.'
0:00:26 > 0:00:29- The food's awful. - We thought it was a joke at first.
0:00:29 > 0:00:31- Tasteless.- Atrocious.- Quite bland.
0:00:31 > 0:00:37'In a recent survey, a third of people asked described the food as unacceptable
0:00:37 > 0:00:40'and nearly a quarter of patients wouldn't eat it,
0:00:40 > 0:00:44'instead relying on food brought in by family and friends.
0:00:44 > 0:00:49'£50 million has been spent over a decade trying to improve the quality of our hospital food,
0:00:49 > 0:00:52'but there's been little sign of it working.
0:00:52 > 0:00:58'I took up the challenge to bring healthy, tasty food to the wards of Scarborough General Hospital
0:00:58 > 0:01:04'and patients who had been turning away their food before are now looking forward to their mealtime.'
0:01:04 > 0:01:09- The food's excellent.- No complaints. - And the soups now are brilliant.
0:01:09 > 0:01:11'So I proved it can be done.
0:01:12 > 0:01:18'And now the challenge is trying to bring about change across the rest of the UK.'
0:01:18 > 0:01:23I'm not trying to create a Michelin-star meal. I'm trying to create good, simple food.
0:01:28 > 0:01:35'After the success I achieved at Scarborough, I'm determined to take my message for better hospital food
0:01:35 > 0:01:40'to more than just one place and roll out change on a wider scale across the country.'
0:01:40 > 0:01:46I think, looking at it, we can still make a massive difference to the bigger picture.
0:01:46 > 0:01:49Each hospital is very different.
0:01:49 > 0:01:54The NHS can't be changed sat in Westminster saying we need to do this, this and this.
0:01:54 > 0:01:58You've got to get off your backside and do something about it.
0:01:58 > 0:02:01It all starts now and I'd better get started.
0:02:03 > 0:02:08'The first hospital giving me access to its kitchens is the Birmingham Royal Orthopaedic,
0:02:08 > 0:02:13'but as soon as I got there, I identified some major problems, starting with waste.'
0:02:13 > 0:02:16- It's going to go in the bin?- Yeah.
0:02:16 > 0:02:18I cannot tell you how annoyed I am!
0:02:18 > 0:02:21'In the kitchen I'm working with chefs Gaz...'
0:02:21 > 0:02:26That's 11 grand I've saved. I've been here two minutes.
0:02:27 > 0:02:29He tore me apart there.
0:02:29 > 0:02:33- 'Vicky...'- I'm not wasting a pea!
0:02:33 > 0:02:38- 'And head chef Tracy.' - Do you want me to do some eggs? - If you wouldn't mind.
0:02:38 > 0:02:42'In charge of the department is Head of Facilities Emma.'
0:02:42 > 0:02:46There's more gone in there. This is just what I could get hold of.
0:02:49 > 0:02:52'There's so much to do in this one hospital alone
0:02:52 > 0:02:58'that only now has the enormity of my ambition to improve things nationwide really hit me.
0:02:58 > 0:03:03'Every hospital can have its own individual challenges which all need time to address.
0:03:03 > 0:03:09'If I'm going to take on NHS food across the board, I need help, so I'm calling in some back-up.
0:03:09 > 0:03:13'I've contacted ten world-renowned chefs and invited them to my house.
0:03:13 > 0:03:18'They have no idea that I'm going to ask them to give up their time for free
0:03:18 > 0:03:21'to work with a hospital local to them.
0:03:21 > 0:03:27'If they don't agree, my vision for better hospital food is over before it even begins.
0:03:32 > 0:03:38'While I wait to hear if the chefs will come, I'm in Birmingham where the stakes couldn't be higher.
0:03:38 > 0:03:44'The catering department is currently heading towards a £27,000 overspend
0:03:44 > 0:03:49'and unless things improve, the management are considering bringing in prepared meals,
0:03:49 > 0:03:51'what's usually called "cook-chill".
0:03:51 > 0:03:57'If they do, the kitchen staff face losing their jobs, so I want to see if the team has listened
0:03:57 > 0:04:02'to what I told them about how crucial it is to follow proper recipes.
0:04:02 > 0:04:05'Last time I was here, Gaz and I almost fell out over it.'
0:04:05 > 0:04:09- How long do you cook that for? - About 40 minutes.- "About"?
0:04:09 > 0:04:12Why is it not in here?
0:04:12 > 0:04:16I don't care what you say. From now on, everything is in this book.
0:04:16 > 0:04:19- Do you want my opinion?- Yeah. - Put it in the book.
0:04:19 > 0:04:25'One of the first things I'm looking out for is if they've now started to follow the recipes in the book.'
0:04:25 > 0:04:28What I've got is I've done a little test.
0:04:28 > 0:04:31Yesterday they had a recipe book.
0:04:32 > 0:04:34I've taped it up.
0:04:36 > 0:04:41And as yet, at ten past eight, it's not been opened.
0:04:41 > 0:04:44'The team still doesn't understand
0:04:44 > 0:04:49'why recipes are so important or the consequences of cooking without them.
0:04:49 > 0:04:54'It makes it impossible to know what quantities of food they're cooking with,
0:04:54 > 0:04:56'so they've no idea of how much a meal costs.
0:04:56 > 0:05:01'Head chef Tracy can't tightly control her stock which is adding to her overspend,
0:05:01 > 0:05:04'plus there's no consistent standard,
0:05:04 > 0:05:09'contributing to the high volume of waste coming back from the wards.'
0:05:09 > 0:05:12Can we gather everybody together around this spot?
0:05:12 > 0:05:17'I need to make sure that this message is really getting through to Tracy and her team.'
0:05:19 > 0:05:22I taped that up this morning when I arrived.
0:05:23 > 0:05:25You taped it up?
0:05:27 > 0:05:30I don't think it's been opened.
0:05:30 > 0:05:32LAUGHTER
0:05:32 > 0:05:33Oh!
0:05:33 > 0:05:35You haven't opened it.
0:05:35 > 0:05:37- I haven't.- You haven't opened it.
0:05:37 > 0:05:41So what's the point of it then? Why don't we just throw it in the bin?
0:05:41 > 0:05:44I'll go home and you can carry on as normal.
0:05:45 > 0:05:50These are the blatant facts. I'm going to make it black and white with you.
0:05:50 > 0:05:55I've been upstairs. If this doesn't work, you're all out of a job. I asked you for a recipe book.
0:05:55 > 0:06:01What you've done is create recipes you've photocopied out of cookbooks. You don't even use it.
0:06:01 > 0:06:07There's no point. Those scales haven't been used. You're making stuff without thinking about it.
0:06:07 > 0:06:10Your main concern is waste here
0:06:10 > 0:06:13because we're wasting bucketloads of money.
0:06:13 > 0:06:17That is the reason why this department will get shut down.
0:06:17 > 0:06:20We've put these recipes in here.
0:06:20 > 0:06:26He hasn't or Vicky hasn't had to look at it because they know this recipe because it's their recipe.
0:06:27 > 0:06:31Tell me the recipe for 100 portions of cottage pie.
0:06:32 > 0:06:33Go on.
0:06:33 > 0:06:39You know it. Tell me the recipe for 100 portions of cottage pie off the top of your head.
0:06:47 > 0:06:49But I don't...
0:06:49 > 0:06:52- I want quantities. - I don't know the quantities.
0:06:52 > 0:06:55I don't know the quantities. I don't do pricing.
0:06:55 > 0:06:59I don't understand when you have a problem with quantities...
0:06:59 > 0:07:04The reason why I asked for recipes is that recipes have quantities in them.
0:07:06 > 0:07:10I don't know the quantities. I'm not going to write it down.
0:07:10 > 0:07:13- I just use what...- You make it up?
0:07:13 > 0:07:15Yeah, we use what we've got.
0:07:15 > 0:07:17I'll be honest. I don't know.
0:07:18 > 0:07:21But why is this such a problem?
0:07:21 > 0:07:24Is this like going back to basics?
0:07:24 > 0:07:29- We're just used to the way we do it and I will do that now.- I know you're used to the way you do it.
0:07:29 > 0:07:32I will do it now. To prove your point, I will...
0:07:32 > 0:07:34I'm not criticising anybody here.
0:07:34 > 0:07:38If the head office have a go at me about wastage,
0:07:38 > 0:07:41at the moment, you are 100% to blame.
0:07:42 > 0:07:44The buck stops with you guys.
0:07:44 > 0:07:50- From now on, this is the Bible. Use it.- Yes, chef.- Yes, chef.
0:07:50 > 0:07:54'I hate having to get tough, but if I don't, nothing will change
0:07:54 > 0:07:56'and all the chefs could lose their jobs.'
0:07:56 > 0:07:58Don't worry. It'll be fine.
0:07:58 > 0:08:02- All right?- I know. It's just a bit of a shock.
0:08:02 > 0:08:06It is a bit of a shock, but we haven't got time. You know what I mean?
0:08:07 > 0:08:11I've been told by upstairs we haven't got time.
0:08:11 > 0:08:14So we're going to start from a clean slate.
0:08:14 > 0:08:18- Now this is what we do.- Yeah. - All right?
0:08:18 > 0:08:20- I'll be all right now.- Is this good?
0:08:20 > 0:08:23I hope so after all that!
0:08:23 > 0:08:28- Go on.- I've got to get a glass of water.- Go and get a glass of water.
0:08:33 > 0:08:37'I don't like seeing anyone upset, but I'm massively concerned
0:08:37 > 0:08:39'that if no recipe exists,
0:08:39 > 0:08:46'how can anyone be 100% confident that meals are suitable for patients with special requirements?
0:08:46 > 0:08:51'So I'm meeting the hospital dietician Susan and senior lead nurse for nutrition Jodie
0:08:51 > 0:08:54'to see how they deal with it.'
0:08:54 > 0:09:00I'm interested in these recipes. Don't tell me you've got recipes cos I haven't got any in the kitchen.
0:09:00 > 0:09:03- No, we...- So how can you do your job?
0:09:03 > 0:09:06- Yeah, we end up estimating. - You guess?
0:09:06 > 0:09:11Yeah, we have to guess. Different chefs cook things in different ways.
0:09:11 > 0:09:16They'll add different ingredients, so we average out what we think is in a portion,
0:09:16 > 0:09:22unlike other hospitals where I've worked where you've had exact calorie and protein breakdown per portion.
0:09:22 > 0:09:27Because you don't exactly know what's in the food, you're using supplements?
0:09:27 > 0:09:32Yes, we do use, I would say, probably more nutritional supplements than we need to use.
0:09:32 > 0:09:36I would say that again it's probably a common problem across the NHS,
0:09:36 > 0:09:40but we're very keen to try and get it, so it's food first.
0:09:40 > 0:09:43- I've got my work cut out, haven't I?- You do, yes.
0:09:43 > 0:09:46'This situation is worse than I was expecting.
0:09:46 > 0:09:51'I can't believe the dieticians have to guess the nutritional content of the meals
0:09:51 > 0:09:57'and because of that, have to rely on food supplements to balance out the patients' diet. I'm shocked.
0:09:57 > 0:10:02'But hopefully, this will change when I bring in a new menu with fresh soups,
0:10:02 > 0:10:06'but before I can do that, there's another basic issue to tackle.
0:10:06 > 0:10:12'I know from talking to the patients their main complaint is they don't get to choose the dish they want
0:10:12 > 0:10:14'as there's no ordering system.
0:10:14 > 0:10:19'I'm convinced this is why 40 to 50% of everything the kitchen cooks
0:10:19 > 0:10:23'comes back down from the wards untouched and goes into the bin.
0:10:23 > 0:10:29'I need to try and put an end to this now and the key person who can help is Head of Facilities Emma.'
0:10:29 > 0:10:33I need somebody like yourself to speak to the management and say,
0:10:33 > 0:10:39"From now on, if we haven't got the order from the ward at eight o'clock, nobody gets nothing.
0:10:39 > 0:10:41"They get nothing."
0:10:41 > 0:10:47OK. Yes, I'm quite happy to go out there and say, "Right, we need to know X, Y and Z."
0:10:47 > 0:10:51But it's also... Everything is a pure balancing act.
0:10:51 > 0:10:58It's quite simple. You're not an A&E ward with people coming in all over the place. I roughly...
0:10:58 > 0:11:03I would hazard a guess here that you will know exactly how many patients, bar ten,
0:11:03 > 0:11:06that you've got next Wednesday in here
0:11:06 > 0:11:09because it'll all have been pre-booked beforehand.
0:11:09 > 0:11:15At eight o'clock when the kitchen staff come in, we want to know how many people we're cooking for.
0:11:15 > 0:11:18It's basic. It's not complicated.
0:11:18 > 0:11:23'It's crucial that Emma gets the wards to understand the importance of getting the patient numbers
0:11:23 > 0:11:26'to the kitchen by 8am.
0:11:26 > 0:11:31'It won't be an easy task, but the same is true with a lot of the issues at this hospital
0:11:31 > 0:11:33'and that's the problem.
0:11:33 > 0:11:38'I need to dedicate so much of my time working with the team at Birmingham
0:11:38 > 0:11:42'that if I want to change the food served in hospitals elsewhere,
0:11:42 > 0:11:46'I'll have to call in some help, so I've come up with a plan.
0:11:46 > 0:11:50'I've invited a group of successful, well-known chefs to come to my home.'
0:11:50 > 0:11:53What do you cook a load of chefs?
0:11:53 > 0:11:57Nothing. You don't. You let them do the cooking.
0:11:57 > 0:12:03'All they know is I have a project to discuss with them, but I'm hoping to persuade them to come on board
0:12:03 > 0:12:07'to help me work with other hospitals, so we can implement real change across the UK.
0:12:07 > 0:12:12'I need to convince them that what I achieved at Scarborough was just the start.'
0:12:12 > 0:12:16What gave me a massive motivation after the show went out
0:12:16 > 0:12:19was Clarence House called me up.
0:12:19 > 0:12:22I thought I was going to the gallows, to be honest,
0:12:22 > 0:12:26but they sent me an invite to meet His Royal Highness, the Prince of Wales
0:12:26 > 0:12:31and we discussed everything from how we could change the food in the NHS...
0:12:31 > 0:12:35And what motivated me more than anything was the passion
0:12:35 > 0:12:38and the enthusiasm that the Prince had for the project,
0:12:38 > 0:12:43so that gave me the idea to then organise tonight, really.
0:12:43 > 0:12:46'I have to make tonight a success.
0:12:46 > 0:12:50'If I can't persuade a room full of top chefs to get involved
0:12:50 > 0:12:55'and help me transform hospital catering, I'm worried I'll fail.'
0:12:55 > 0:12:58Nervous? They don't know what they're here for.
0:12:58 > 0:13:02'As they don't exactly know why they've been invited here,
0:13:02 > 0:13:06'I'll show them a video of everything we've done at Scarborough.'
0:13:06 > 0:13:10Come on in, guys. Come on in. Come on in.
0:13:11 > 0:13:13First of all, thank you for coming.
0:13:13 > 0:13:17However, I've tricked you. None of you know really why you're here.
0:13:17 > 0:13:22As you're probably aware, I had a bit of a mission
0:13:22 > 0:13:28to try and help a place and that place was Scarborough Hospital.
0:13:28 > 0:13:32And in the three months that we were there, we transformed the food.
0:13:32 > 0:13:37They've got fresh fruit, fresh veg, local ingredients.
0:13:37 > 0:13:42We just transformed the whole thing and just to show you, I just want to play you this.
0:13:42 > 0:13:47Then I'll chat to you afterwards. So if you can just have a quick look...
0:13:49 > 0:13:54'I spent last summer working alongside catering manager Pat Bell and her team.
0:13:54 > 0:14:00'My aim was to improve the quality of the food while sticking to a meagre NHS budget.'
0:14:00 > 0:14:06It's the hardest thing I've ever done. Running a restaurant is a walk in the park compared with this.
0:14:06 > 0:14:09To change such a small thing benefits so many people.
0:14:09 > 0:14:14'Pat and her team should be immensely proud of the progress they've made so far.'
0:14:16 > 0:14:19APPLAUSE
0:14:20 > 0:14:23You might not be applauding me in a minute.
0:14:25 > 0:14:28Now here's the bomb that I'm about to drop on you.
0:14:30 > 0:14:32I need you guys.
0:14:33 > 0:14:37I suddenly realised, having been to Birmingham, I can't do it on my own.
0:14:37 > 0:14:43It's not easy, but all I'm asking you for is an hour a month of your time. If you can do more, great.
0:14:43 > 0:14:46I just want you on board first, so I'm going to leave you to it.
0:14:46 > 0:14:50I'll warm up the pizza oven and get you another beer.
0:14:50 > 0:14:54'That went better than I expected. None of them have walked out yet.
0:14:54 > 0:15:00'Lots of them have their own reasons and motivation for wanting to get involved, so fingers crossed.'
0:15:00 > 0:15:04My most recent hospital experience was a friend who was in hospital.
0:15:04 > 0:15:08The food was the big moment of the day and it was always disappointing.
0:15:08 > 0:15:14I ended up cooking stuff in the restaurant, then taking it down and warming it up.
0:15:14 > 0:15:19For a patient in hospital, the highlight of their day is the food.
0:15:19 > 0:15:21It's going to be huge work. It'll be massive.
0:15:21 > 0:15:26You'll not just be able to go in... Each of us will go in and look at it
0:15:26 > 0:15:30and think that... There'll be so many hurdles and hoops.
0:15:30 > 0:15:33James has said an hour a month. It won't be an hour a month.
0:15:33 > 0:15:38'Everyone seems really enthusiastic by what I've told them so far,
0:15:38 > 0:15:42'but now it's time to find out how many will agree to work with me.'
0:15:42 > 0:15:47You see, it is English weather. At least it's not dampened the spirits in there.
0:15:47 > 0:15:50I think...I think, fingers crossed,
0:15:50 > 0:15:52they're all up for it.
0:15:52 > 0:15:56They've got soggy pizzas, so if you want to know what to cook chefs,
0:15:56 > 0:16:00soggy pizzas and wet salad leaves and plenty of beer.
0:16:00 > 0:16:04'A big piece of news I also want to share with everyone
0:16:04 > 0:16:10'is that I'll be working with the Health Minister for Wales in rolling out a standardised menu.
0:16:10 > 0:16:13'She wants my help in coming up with some dishes
0:16:13 > 0:16:19'and I'm hoping Stephen Terry, who's based there, will be up for working alongside me.'
0:16:19 > 0:16:26- Wales, they want me to be involved in changing every hospital in Wales. - Whoa!- Wow!
0:16:26 > 0:16:30That's how big a clout we could have if we work together as a group.
0:16:30 > 0:16:34Now, already I'm going to do it anyway, with or without you.
0:16:34 > 0:16:40It'll just take me ten times as long and it'll probably put me in one of these hospitals.
0:16:40 > 0:16:45But by one person in the trust and one person in the government saying
0:16:45 > 0:16:49that this is a good thing, let's roll it out, it's massive.
0:16:49 > 0:16:52- I'm in. I'm in, James. Deffo.- Good.
0:16:52 > 0:16:54That's one signed, done, right.
0:16:54 > 0:16:58'While other chefs decide if they're on board or not,
0:16:58 > 0:17:04'Paul Merrett puts his finger on an issue at the heart of many problems in hospitals - a fear of change.'
0:17:04 > 0:17:08- When we go, we're not going to be met with a resilience to change?- Yes.
0:17:08 > 0:17:11- We are, aren't we?- Yeah. - LAUGHTER
0:17:11 > 0:17:16I can't say... I'll put the difficult one on you, Paul.
0:17:16 > 0:17:20I can't say it's going to be easy because it isn't,
0:17:20 > 0:17:24so treat it with the utmost of silk gloves.
0:17:25 > 0:17:27'So who else will agree?
0:17:27 > 0:17:32'The Tanner brothers are hugely successful, running two restaurants in Plymouth,
0:17:32 > 0:17:35'and I'm hoping that both will want to work with me.'
0:17:35 > 0:17:39- What do you reckon?- I think it's great.- It's a no-brainer, James.
0:17:39 > 0:17:43Have you the time? You're busy running the restaurants.
0:17:43 > 0:17:49I think for something as good as that that can fundamentally spark change,
0:17:49 > 0:17:55like we said earlier, collectively as a group, communication is important as well, it can only be positive.
0:17:55 > 0:17:57That's two.
0:17:57 > 0:18:00What's your initial thoughts first?
0:18:00 > 0:18:05I really get how important, both nutritionally, but also morally
0:18:05 > 0:18:08and motivationally, good food is.
0:18:08 > 0:18:13- Getting better is partly in the mind. That's the thing. - What you've been talking about,
0:18:13 > 0:18:18it's down to people skills, how you get your catering manager onside,
0:18:18 > 0:18:22how you get your head chef saying, "You're maybe lacking in knowledge
0:18:22 > 0:18:28"of how to do something differently and skilfully," how you get them involved and excited by it.
0:18:28 > 0:18:32'All's going well so far. I'm hoping Lawrence Keogh will also be keen.
0:18:32 > 0:18:38- 'He's had first-hand experience of being in hospital.' - You've hit a nerve with me.
0:18:38 > 0:18:41I have with you. That's why I invited you as well.
0:18:41 > 0:18:43Yeah, um...
0:18:43 > 0:18:46I mean, I'm an outpatient.
0:18:46 > 0:18:50I'm still an outpatient. I've had a renal transplant, kidney transplant.
0:18:50 > 0:18:54I've been in and out of hospitals half my career,
0:18:54 > 0:19:00so it's quality of life in a hospital and it's patient care. It's basic patient care.
0:19:00 > 0:19:04It starts with food and a good meal that you look forward to enjoying.
0:19:04 > 0:19:07It may be as simple as soup and that's what we did.
0:19:07 > 0:19:09That was the biggest thing.
0:19:09 > 0:19:12I know it's a small thing for you guys,
0:19:12 > 0:19:17but if you could think that six hospitals from three months' time
0:19:17 > 0:19:23are not going to buy frozen veg or packet soup, they're going to purely cook fresh produce,
0:19:23 > 0:19:26look at the massive difference that will make.
0:19:26 > 0:19:30With your help and the experience that you've had at Scarborough,
0:19:30 > 0:19:33it's a green light, it's fantastic.
0:19:33 > 0:19:39- With that support, that makes all the difference. Absolutely.- Everybody in then?- Absolutely.- Everyone's in.
0:19:39 > 0:19:43Can you promise me you'll still be speaking in three months' time?
0:19:44 > 0:19:48The nice thing about this is James already has recipes in place,
0:19:48 > 0:19:52the ideas he wants to implement. He just needs our help.
0:19:52 > 0:19:58Yeah, we just have to get in there and implement it. "Chef, how do I do the carrot soup again?"
0:19:59 > 0:20:05With James's inspiration on looking at things and trying to do fresh produce,
0:20:05 > 0:20:09buying better quality ingredients, it can happen.
0:20:09 > 0:20:11I hope so.
0:20:11 > 0:20:14I get the feeling that tonight has been a bit of a success.
0:20:14 > 0:20:20The weather didn't help, but it didn't dampen the spirits and I think everybody is on board.
0:20:20 > 0:20:26But I don't know whether they realise what they've let themselves in for.
0:20:26 > 0:20:30I don't want to fall at any hurdles here. I want to see it through.
0:20:30 > 0:20:32Smash those hurdles down.
0:20:32 > 0:20:35It's going to be a National, isn't it, eh?
0:20:35 > 0:20:40Some of us are going to fall at the first hurdle. Hopefully, it's not me.
0:20:40 > 0:20:42If I can go in
0:20:42 > 0:20:47and say something, just one or two clever things
0:20:47 > 0:20:50or see one or two things that could be changed
0:20:50 > 0:20:55and make a big difference to someone receiving their meal, then it's all been worth it.
0:20:55 > 0:20:59I will do whatever I can and it'll be more than an hour a month for sure.
0:20:59 > 0:21:04We're all going to end up in hospital some time, loved ones, kids. Absolutely, deffo.
0:21:04 > 0:21:08It's fantastic that these guys are on board,
0:21:08 > 0:21:11but one thing is for sure - this is just the beginning.
0:21:11 > 0:21:16It's the beginning of a long journey not just for me, but for my kitchen brigade.
0:21:18 > 0:21:23'For the first time since I walked into the Birmingham Royal Orthopaedic Hospital,
0:21:23 > 0:21:28'I believe that by all working together, we can achieve my goals.'
0:21:28 > 0:21:31It feels good to make a difference whatever you do.
0:21:31 > 0:21:38Constantly in the back of my mind is my grandmother. She passed away in hospital 15 years ago,
0:21:38 > 0:21:43but I get the feeling she's behind me all the way. This is positive.
0:21:44 > 0:21:49While I wait to hear back from the hospital trusts we've contacted
0:21:49 > 0:21:56to see how many will agree to let my band of chefs into their catering department, I go back to Birmingham.
0:21:56 > 0:22:00I had asked Head of Facilities Emma to talk to the wards
0:22:00 > 0:22:06to make sure they call the kitchen by 8am with the exact number of patients we need to cater for.
0:22:06 > 0:22:13That one simple change will cut down the huge amount of food that's left uneaten and thrown into the bin.
0:22:13 > 0:22:18I've tried to implement quite a drastic change immediately
0:22:18 > 0:22:24and that's to get the wards to call down between 7.30 and 8 - it's now quarter to eight -
0:22:24 > 0:22:26and give us the numbers.
0:22:26 > 0:22:30There's about five wards here and a high dependency unit.
0:22:30 > 0:22:35In theory, six wards. And, as yet, only one of them has phoned down.
0:22:35 > 0:22:40'I'm infuriated that the wards don't seem to understand how vital it is
0:22:40 > 0:22:44'for the kitchen to know how many people they're cooking for.'
0:22:44 > 0:22:46They'll be really stubborn.
0:22:46 > 0:22:49They don't do it because no one wants to do it.
0:22:49 > 0:22:55- Good luck! - 'It's now eight o'clock and the phone still hasn't rung.
0:22:55 > 0:23:00'I have no choice but to call the wards myself.' It's the kitchen here.
0:23:00 > 0:23:03Can you tell me how many you've got?
0:23:04 > 0:23:07So 13 in total, yeah? OK, thanks.
0:23:07 > 0:23:11They know this straight away. Straight off, bang.
0:23:11 > 0:23:16Hi, did you get the message to phone down with the food list for today?
0:23:17 > 0:23:22No? OK. Could you tell me how many you've got on your ward for lunch?
0:23:22 > 0:23:2522. Any special diets? Halal? Vegetarians?
0:23:26 > 0:23:31One diabetic. Three diabetics? Two diabetics? Right.
0:23:33 > 0:23:38Right, OK. God help you if you're diabetic.
0:23:38 > 0:23:42Did you get a message yesterday? Right.
0:23:42 > 0:23:45Is it better if we moved the time?
0:23:46 > 0:23:51Half past eight? All right. Thank you very much. Cheers.
0:23:52 > 0:23:57That's quite interesting. They've got a handover issue at 8 o'clock.
0:23:57 > 0:23:58So...
0:23:58 > 0:24:05I've just spoken to the Ward Sister and she said it would be better to do it at half past eight.
0:24:05 > 0:24:09'Another issue that's frustrated me on previous visits
0:24:09 > 0:24:14'is that none of the team were following written recipes or weighing ingredients,
0:24:14 > 0:24:20'but it looks like the team have finally taken on board what I said. What a difference.'
0:24:20 > 0:24:25We know what we've got to do. We will do it. Gareth's writing things down.
0:24:25 > 0:24:31He's on prep today and he's writing everything he's doing down. It has sunk in.
0:24:31 > 0:24:35Finally, the penny's dropped that we know what we've got to do.
0:24:35 > 0:24:41And we're going to get on with it. The team are OK and they're getting on with it, to be fair.
0:24:41 > 0:24:47Before James turned up, I wouldn't say we were... laidback or slacking,
0:24:47 > 0:24:51but it was very chilled. It is hard work.
0:24:51 > 0:24:56But we've got to put up with it, we've got to work hard at it.
0:24:56 > 0:25:01If we want our job at the end of the day, we've got to put up with it.
0:25:01 > 0:25:08'It feels like I'm starting to win the team around, so the next stage is improving the food they serve.
0:25:08 > 0:25:13'I'm going to show them how quick and easy it is to cook soup using fresh produce.
0:25:13 > 0:25:18'I know this works from when we started serving fresh soup at Scarborough General Hospital.
0:25:18 > 0:25:21'It was the key to our success.'
0:25:21 > 0:25:27This is the first thing I've cooked in your kitchen. I want to show you one of the fundamental things
0:25:27 > 0:25:31I want to put on the menu - soup. You can make this with me.
0:25:31 > 0:25:33One litre.
0:25:34 > 0:25:40It's all to do with the cooking time. This is why, as well as having scales,
0:25:40 > 0:25:46we have a timer. When this comes to the boil, four minutes, off.
0:25:46 > 0:25:53You've got yourself a soup. I know that's quicker to make than it is to open all those packets.
0:25:53 > 0:26:00If we start to make this and then sell it in the restaurant and keep the menus the same,
0:26:00 > 0:26:06it saves you having to make two separate menus. I think the staff will like this.
0:26:08 > 0:26:14'I'm hoping that the team is beginning to see what a difference fresh soup will make to patients
0:26:14 > 0:26:20'and also to help generate income by selling it to staff in the hospital restaurant.'
0:26:20 > 0:26:24Just as good as mine. Just as good!
0:26:24 > 0:26:30'But the real test is what the patients think. I'm sending Tracy up to the wards to get some feedback.'
0:26:30 > 0:26:36When you go up there and give it to the patients, I want them to be honest, say what they think,
0:26:36 > 0:26:42but also give it to the nurses and ask them and everyone in the wards, the staff,
0:26:42 > 0:26:47if we were to put this on the menu downstairs, with a baguette in a bag, would they be interested?
0:26:47 > 0:26:50- If so, what would they be prepared to pay?- Right.
0:26:50 > 0:26:57I've got celeriac and apple and butternut squash and lime. Which one would you like to try?
0:26:57 > 0:26:59The celeriac and apple.
0:26:59 > 0:27:04We went to Ward Two and got really good feedback from patients and staff.
0:27:04 > 0:27:06All fresh.
0:27:08 > 0:27:09OK?
0:27:12 > 0:27:19- What do you think?- Very nice. - Would you buy it in the restaurant? With a baguette?- I would, yeah.
0:27:22 > 0:27:28- Ooh, beautiful. - Would you like it on the menu? - I think it would go very well.
0:27:28 > 0:27:34- Think the patients would enjoy that? - Yeah. If I enjoy it, the patients will as well!
0:27:38 > 0:27:42- You'd like to see it on the menu? - Yeah. That's really nice.
0:27:42 > 0:27:46I feel a lot better today. I feel really good.
0:27:46 > 0:27:51I'm looking forward to working with him. It'll be all good from now on.
0:27:51 > 0:27:58I don't feel nervous any more. I feel like I've got the get up and go now. Got to do it, definitely.
0:27:58 > 0:28:05I'd like to say he taught me something new about how to make soups. I know how to make a soup.
0:28:05 > 0:28:11But how he did it in four minutes and got two, three soups on the go. Bang, done. Nice, fresh.
0:28:11 > 0:28:18They've understood where I'm coming from. I'm not trying to create a Michelin-star meal,
0:28:18 > 0:28:21but good, simple food at a good price.
0:28:21 > 0:28:24It's like something clicked. Can't let him down now.
0:28:24 > 0:28:30We've got James here. I mean, if he can't do it, who can?
0:28:30 > 0:28:36'There's been a real shift in the team's attitude and I think I've finally got them on my side,
0:28:36 > 0:28:42'but I still need to tackle the issue of waste as nearly half the food comes back uneaten.
0:28:42 > 0:28:47'Again I need the Head of Facilities, Emma, to help me out.'
0:28:47 > 0:28:51This is down to the communication. This is why I wanted you here.
0:28:51 > 0:28:58What I said to you about the wards. What's the most expensive thing on this table?
0:28:58 > 0:29:03- It's got to be the chicken. - I've got one, two, three,
0:29:03 > 0:29:07four. Four bits of chicken that have not been eaten. That's 15 quid.
0:29:07 > 0:29:15Twice a day. How much do you want to save? 210 quid a week. 840 quid a month.
0:29:15 > 0:29:19- I just saved you £11,000. - You've just cut our overspend.
0:29:19 > 0:29:21No communication.
0:29:24 > 0:29:28- That's it.- So this has surely got to be, phase one, getting the numbers
0:29:28 > 0:29:33and then it's phase two, actually getting them to order what they want.
0:29:33 > 0:29:38I'd like that, yes. I can't see why patients aren't given a menu.
0:29:38 > 0:29:44Phase three, I really do believe to go forward we need just one menu.
0:29:44 > 0:29:51'So the first steps are to implement an ordering system and get patients to choose which dish they want.
0:29:51 > 0:29:57'I'm convinced this will solve the waste issue and save thousands per year.
0:29:57 > 0:30:03'The next stage is to just have one menu so both patients and staff are eating the same meals.
0:30:03 > 0:30:08'That will help better utilise spending power and cut down on the overspend.
0:30:08 > 0:30:14'But, of course, my ambition is not just to implement changes in the Birmingham hospital.
0:30:14 > 0:30:19'I've had to face facts and accept that every hospital throws up different problems,
0:30:19 > 0:30:25'but time is one thing I don't have as I have my work cut out here.
0:30:25 > 0:30:28'So I've invited a group of top-notch chefs to come to my home
0:30:28 > 0:30:35'to all agree to work under my guidance with a hospital in their area. All said they'd get involved,
0:30:35 > 0:30:38'but they may not all be able to.'
0:30:38 > 0:30:42This project's been frustrating and positive in equal measure.
0:30:42 > 0:30:48On the one hand you've got one of the world's great kitchen teams willing to give time for nothing.
0:30:48 > 0:30:53The frustrating thing is I've just got four hospitals to put them in.
0:30:53 > 0:30:59'Despite my fellow chefs' enthusiasm, out of all the hundreds of hospitals we contacted,
0:30:59 > 0:31:04'I'm dismayed only a small number have shown any interest in my help.
0:31:04 > 0:31:09'Most catering teams either weren't bothered or reckoned their food was good enough already,
0:31:09 > 0:31:14'and plenty have implemented the cook-chill method.
0:31:14 > 0:31:20'But I'm not going to let any of that put me off. I'll concentrate on the hospitals that would let us in
0:31:20 > 0:31:24'and they'll have the attention of at least one chef local to them.
0:31:24 > 0:31:30'So working with me in London at the Royal Free Hospital is Lawrence Keogh, renowned restaurant chef.
0:31:30 > 0:31:33'in the trade for over 20 years.'
0:31:33 > 0:31:40I'm fully aware of what can be done with food. There will be a lot of red tape, but it needs sorting out.
0:31:40 > 0:31:43This is the NHS's chance.
0:31:43 > 0:31:50- 'Joining Lawrence is award-winning star chef Paul Merrett.'- I consider myself a shareholder in the NHS.
0:31:50 > 0:31:55I'm rubbish at heart surgery, but I'm all right at cooking,
0:31:55 > 0:32:00so to go in and help turn around and change and reform the food
0:32:00 > 0:32:06is the biggest thing I could offer the NHS and I offer it willingly.
0:32:06 > 0:32:11'Another hospital that's asked for our help is in Truro, so I'm sending the Tanner brothers
0:32:11 > 0:32:18- 'to work in the Royal Cornwall.' - I don't think it'll be easy. If it was, it would have been done.
0:32:18 > 0:32:24We need to take what we've done with our business into this environment, which is unknown to us,
0:32:24 > 0:32:27and instil that into those people.
0:32:27 > 0:32:35I think the biggest fear for me with anything is failure. I don't want to fail. I never want to fail.
0:32:35 > 0:32:42'On the other side of the UK, in King's Lynn, Michelin-starred chef Galton Blackiston will work
0:32:42 > 0:32:44'at the Queen Elizabeth Hospital.'
0:32:44 > 0:32:51The NHS do a fantastic job and I'm there to sort of bring a real sense of enthusiasm to the kitchen.
0:32:51 > 0:32:56The idea of not being able to do it would be horrific.
0:32:56 > 0:33:00'Finally, in Abergavenny in Wales is Nevill Hall Hospital,
0:33:00 > 0:33:05'where two-time Michelin-star winner Stephen Terry is heading.'
0:33:05 > 0:33:09The possibility of what will be developed going across Wales is exciting.
0:33:09 > 0:33:16There is a weight of pressure that comes with that. It's a very responsible position to be in.
0:33:16 > 0:33:21To be part of something that will change things for the better even in a small way,
0:33:21 > 0:33:26with my involvement, I'm really looking forward to it.
0:33:29 > 0:33:33'I'm going with Stephen to meet the Health Minister for Wales, Lesley Griffiths.
0:33:33 > 0:33:38'She's asked us to come up with recipes to go on a menu that could be rolled out to all hospitals
0:33:38 > 0:33:45'across Wales. It's a huge honour to have been asked and I'm chuffed she believes in what I'm trying.
0:33:45 > 0:33:50'It's also a massive responsibility, so we've got to get this one right.'
0:33:50 > 0:33:54Lesley, thanks for meeting us. Tell us what you have in mind.
0:33:54 > 0:34:00Well, I think nutrition for patients is really important and what we've done as a government -
0:34:00 > 0:34:06my predecessor started this - was we wanted to make sure that patients' nutrition and hydration
0:34:06 > 0:34:12is as important as the medicine. To get well, you need good food. It's really important we have that.
0:34:12 > 0:34:18So the picture is what? Paint us the basic sketch of what you're trying to achieve.
0:34:18 > 0:34:25- Well, I would like to see, right across Wales, in every hospital - we have 115 hospitals in Wales.- 115?
0:34:25 > 0:34:31- You're going to be busy! - And from the end of this year I'm bringing in the all-Wales menu.
0:34:31 > 0:34:38So the idea is to almost have a recipe bank that people can dive into and come out of?
0:34:38 > 0:34:43- Absolutely.- Good. 'It's really encouraging to hear that Wales is so committed
0:34:43 > 0:34:47'to improving its hospital food. That's the case in Scotland, too.
0:34:47 > 0:34:53'In 2008, the Scottish Government set out nutritional standards that all hospitals have to follow.
0:34:53 > 0:34:58'Wales is taking things further by introducing compulsory recipes, a great idea.
0:34:58 > 0:35:03'I find it shocking it hasn't been introduced right across the UK.
0:35:03 > 0:35:09'Stephen and I have come to Nevill Hall Hospital in Abergavenny, where we'll test out our recipes.
0:35:09 > 0:35:15'If we can achieve our goals here, we'll be one step closer to every patient being served
0:35:15 > 0:35:19'freshly-made soup and dishes using produce from local suppliers.'
0:35:19 > 0:35:23Nice to meet you. So how many wards have you got here, then?
0:35:23 > 0:35:30- 12 wards.- 12 wards. And what are your costs? The fundamentals of this.
0:35:30 > 0:35:38We've got £3.85 to spend per patient, per day. That includes beverages and a milky drink.
0:35:38 > 0:35:43- £3.85.- Does that include a fruit as part of their diet? - Fruit is included.
0:35:43 > 0:35:48'One thing this hospital has that's missing in Birmingham is an ordering system,
0:35:48 > 0:35:54'where patients get to choose which meal they want.' This is interesting. You've not seen this.
0:35:54 > 0:35:57Explain to Stephen how this works.
0:35:57 > 0:36:02These are the numbers collated in the morning. All the different wards.
0:36:02 > 0:36:08- It's a lot of information. - Happy with that?- Yeah. I've never seen a menu like this before!
0:36:08 > 0:36:11You're going to see a lot of them!
0:36:13 > 0:36:17'And that ordering system has a very obvious benefit.
0:36:17 > 0:36:21'They know how much food to prepare so the kitchen has only 9% waste,
0:36:21 > 0:36:24'compared with 40% in Birmingham.'
0:36:24 > 0:36:30- So that's it. First impressions? - Good. I'm impressed. I've never been anywhere like that before.
0:36:30 > 0:36:32You lucky thing!
0:36:32 > 0:36:38'I'm especially keen for Stephen to investigate the hospital's procurement - how food is bought.'
0:36:38 > 0:36:42I feel they haven't changed suppliers for a number of years.
0:36:42 > 0:36:49We really need to look at Welsh suppliers supplying that amount of food, right across the board.
0:36:49 > 0:36:54- 115 hospitals.- That's huge. - It's a tremendous amount of food. So good luck.
0:36:55 > 0:36:59You don't know what you've let yourself in for!
0:37:00 > 0:37:06'I've got my suspicions that once Stephen starts exploring where his food is going to come from
0:37:06 > 0:37:13'and which suppliers will be used, he might come across things that could be improved. And I'm right -
0:37:13 > 0:37:19'as he finds out a big more, he discovers something quite extraordinary is missing.'
0:37:19 > 0:37:24- Lynn, this is Stephen Terry.- Pleased to meet you.- Lynn's a dietician.
0:37:24 > 0:37:28You both work closely together on the menu at the moment.
0:37:28 > 0:37:34- What's popular at the moment? - The most popular dish as always is roast dinners,
0:37:34 > 0:37:39- steak pies, cottage pies. - Nice warm, hearty food.
0:37:39 > 0:37:45- And that can be any day of the week? - Any day.- Roast chicken dinner. Do you do lamb, beef, pork?- No lamb.
0:37:45 > 0:37:52- No lamb?- Pork, chicken and turkey. - I don't see why that's not achievable, to do lamb.
0:37:52 > 0:37:58- It's a challenge for you.- Yeah. - Can you actually find a dish that will meet their budget?
0:37:58 > 0:38:04- I'd love to put lamb on the menu. - Ask 100 people what's your favourite roast dinner?- Lamb. Welsh lamb.
0:38:04 > 0:38:06Of course.
0:38:07 > 0:38:13'But Welsh lamb isn't on the menu and the reason why is a classic example
0:38:13 > 0:38:19'of the red tape that can surround NHS procurement. The Health Service is under huge pressure to save money
0:38:19 > 0:38:25'and yet hospitals like this aren't always able to cut costs by using cheaper suppliers nearby,
0:38:25 > 0:38:30'which would also give their local economy a boost. If all of the 115 hospitals in Wales
0:38:30 > 0:38:36'used Welsh lamb, it could potentially mean thousands of pounds for local farmers.
0:38:36 > 0:38:41'As many farms battle to avoid closure, that could be the contract that keeps them afloat.'
0:38:41 > 0:38:46What shocked me is the fact that because it comes down to cost,
0:38:46 > 0:38:52here in Wales, in a Welsh hospital, we can't serve Welsh lamb,
0:38:52 > 0:38:56or any lamb for that matter. I don't understand why.
0:38:56 > 0:39:00We've got to get on the phone, look at the suppliers and go from there.
0:39:00 > 0:39:06'It does seem bizarre that there are no Welsh lamb dishes here, but it's not unusual.
0:39:06 > 0:39:11'It's because in too many hospitals across Wales, the cost is out of their range.'
0:39:11 > 0:39:16Going back to that lamb, what are they charging per kilo?
0:39:16 > 0:39:20- £8.10 a kilo.- £8.10 a kilo. - Leg of lamb.
0:39:20 > 0:39:24- Leg of lamb.- That's... - Fresh or frozen?- Fresh.
0:39:24 > 0:39:28- Does it say where the lamb's from? - New Zealand.
0:39:28 > 0:39:34'Stephen's convinced there must be a local supplier who can provide hospitals with lamb from much closer
0:39:34 > 0:39:42- 'and within their budget.'- I'm going to call my meat suppliers to see their best price for Welsh lamb.
0:39:43 > 0:39:48Hiya, it's Stephen. How are you doing? Can you do me a favour?
0:39:48 > 0:39:56What's the price...? I'm just doing a cost analysis. On Welsh lamb legs, what's the price per kilo?
0:39:56 > 0:39:58Best price per kilo.
0:39:59 > 0:40:02£7.99 on the bone.
0:40:02 > 0:40:05We'd want about 45 kilos,
0:40:05 > 0:40:08once a week.
0:40:08 > 0:40:12£6.50, £6.99? £6.50 sounds better. I'll leave it there.
0:40:12 > 0:40:15I'll get back to you. Nice one.
0:40:15 > 0:40:17Cheers. Bye.
0:40:18 > 0:40:24Well, that's straight off. Fresh Welsh lamb and already it's down to £6.50.
0:40:24 > 0:40:28'That's £1.60 cheaper per kilo than lamb from New Zealand.
0:40:28 > 0:40:34'Once the two of us have called a few more suppliers, the situation seems even more ridiculous to us.'
0:40:34 > 0:40:40- Hello.- Hello, mate.- You all right? - How you doing?- Good. You OK?
0:40:40 > 0:40:46Yeah. I've had a full day in Birmingham. I've got together a list of about six suppliers
0:40:46 > 0:40:50that will sell and be able to service
0:40:50 > 0:40:55the entire country of Wales in lamb, Welsh lamb.
0:40:55 > 0:41:00I've met with a group of farmers a couple of weeks ago.
0:41:00 > 0:41:05And some of them do about 20,000 lambs a month. There's plenty there.
0:41:05 > 0:41:08They'll do it at the price we want.
0:41:08 > 0:41:13- I think probably the shoulder would be the most cost-effective part.- OK.
0:41:13 > 0:41:19At the moment, there is no Welsh lamb on the hospitals' menus in Wales,
0:41:19 > 0:41:25- which is a shocker.- That's going to change. We've got to make sure the recipe is accessible
0:41:25 > 0:41:29- and can be done in the cost.- Yeah. - All right, mate?- Fantastic.
0:41:29 > 0:41:33- Take care. See you soon. - See you, James.- Bye.
0:41:33 > 0:41:36'It's bonkers.'
0:41:36 > 0:41:40The only lamb that is available is Australian or New Zealand lamb.
0:41:40 > 0:41:45If you step outside, you'll see them around you, millions of sheep.
0:41:47 > 0:41:53When it comes to food and food ordering, they've got the opportunity to buy local.
0:41:53 > 0:41:59It seems to me that...you might as well go down to the local supermarket. It's probably cheaper!
0:41:59 > 0:42:05It should appal people watching this because this is your money! Taxpayers' money.
0:42:05 > 0:42:09We pay for this. And nobody seems to care.
0:42:09 > 0:42:13This is why everything's going to go cook-chill, unfortunately.
0:42:13 > 0:42:19But the downside of going cook-chill is that the guys in Birmingham will all be out of a job.
0:42:19 > 0:42:21It's crazy.
0:42:21 > 0:42:27'Next time: I start to take control of the kitchen in Birmingham as I become Head Chef.'
0:42:27 > 0:42:31- When was this taken out the freezer? - Yesterday.
0:42:33 > 0:42:36- I'm going to be busy.- You are.
0:42:36 > 0:42:40- One minute!- It's all happening now. - 30 seconds! Come on!
0:42:40 > 0:42:47'And my kitchen brigade gets down to work with their local hospitals across the country.'
0:42:47 > 0:42:50The reality is massively sinking in. I'm out of my comfort zone.
0:42:50 > 0:42:55There was a little bit of bravado. There's a real challenge ahead.
0:42:55 > 0:42:59- Lots going on. Very, very busy. - What are we going into?
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